ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Thank You: How to ripen bananas fast - Thank You Janet

Misc.
Thanks, Janet. I does really work, the bread tastes the same as it does when the bananas are days old. Again Thank you so much for your help.

MsgID: 0220342
Shared by: Tia, Tennessee
In reply to: Recipe: How to ripen bananas fast
Board: All Baking at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Homemade Underwood Chicken Spread clone/copycat recipe
  • HOMEMADE UNDERWOOD CHICKEN SPREAD (clone/copycat recipe) I first bought Underwood Chicken spread when it was on clearance for 50¢ a can. We really liked it and it made a great emergency protein supply for our little s...
  • Sun-Dried Tomato and Garlic Dip
  • SUN-DRIED TOMATO AND GARLIC DIP 1 (8 oz.) tub cream cheese spread (or one 8-ounce package cream cheese, softened) 1/2 cup Miracle Whip Dressing (or mayonnaise) 1/2 cup sun-dried tomatoes packed in oil, drained, choppe...
  • Spicy Pulled Pork (using Dr. Pepper, crock pot)
  • SPICY PULLED PORK 2 to 2 1/2 pounds boneless pork shoulder Salt and pepper 1 large sweet onion, cut into thin wedges 1 (18 to 20 oz.) bottle hot style barbecue sauce (about 1 3/4 cups) 1 cup Dr. Pepper carbonated bev...
  • Bistro Roast Chicken with Lemon and Thyme
  • BISTRO ROAST CHICKEN WITH LEMON AND THYME "Great with sauteed spinach and your favorite mashed potatoes. This recipe can be doubled to serve 4, 6 or 8." Kosher salt Freshly ground pepper 1 (3 1/2 to 4)-pound chicken,...
ADVERTISEMENT
  • Pumpkin and Raisin Bread (bread machine)
  • PUMPKIN AND RAISIN BREAD Makes: one (1 1/2 pound) loaf Note from source: I have a Hitachi 101, and this recipe has been successful. It makes a 7 inch tall loaf. This is a soft fluffy loaf. The end result is a bread th...
  • Peanut Butter Clouds, Seventeen Cookbook, 1964
  • PEANUT BUTTER CLOUDS 2 cups sifted flour 2 teaspoons baking soda 1 teaspoon salt 1 cup granulated sugar 1 cup confectioners' sugar 1 cup shortening 1 cup peanut butter 2 eggs, lightly beaten 1 teaspoon vanil...
  • Today's Macaroni and Cheese (using salsa, Rick Bayless)
  • TODAY’S MACARONI AND CHEESE "Rick Bayless, chef and owner of Chicago's Frontera Grill and Topolobampo, confesses that he grew up on the wonderful slow-baked macaroni and cheese served at his parents' restaurant, which...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Thank You: How to ripen bananas fast - Thank You Janet
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!